Beef Tremblent

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
For boiling the beef
For the sauce
For garnish
Instructions (8)
  1. Take a brisket of beef, and tie up the fat end quite tight.
  2. Put it into a pot of water, and let it boil gently for six hours.
  3. Season the water with a little salt, a handful of allspice, two onions, two turnips, and a carrot.
  4. In the mean time cut a piece of butter into a stew-pan, and melt it; then put in two spoonfuls of flour, and stir it till it is smooth.
  5. Put in a quart of gravy, a spoonful of catchup, the same of browning, a gill of white wine, and some turnips and carrots cut into small pieces.
  6. Stew them gently till the roots are tender, and season with pepper and salt.
  7. Skim the fat clean off, put the beef in the dish, and pour the sauce over it.
  8. Garnish with any kind of pickles.
Original Text
Beef Tremblent. TAKE a brifket of beef, and tie up the fat end quite tight. Put it into a pot of water, and let it boil gently for fix hours. Season the water with a little salt, a hand- ful of all ſpice, two onions, two turnips, and a carrot. In the mean time cut a piece of butter into a stew-pan, and melt it; then put in two ſpoonfuls of flour, and stir it till it is ſmooth. Put in a quart of gravy, a ſpoonful of catchup, the same of browning, a gill of white wine, and some turnips and carrots cut into ſmall pieces. Stew them gently till the roots are tender, and season with pepper and salt. Skim the fat clean off, put the beef in the dish, and pour the sauce over it.—Garnish with any kind of pickles.
Notes
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